The Firelight Inn on Oregon Creek Bed and Breakfast » 2011 » Octoberhttp://www.firelightinn.com
Duluth bed and breakfast innSun, 26 Jul 2015 19:24:33 +0000en-UShourly1http://wordpress.org/?v=4.2.2Bed and Breakfast Recipe Featured at University of Georgia Eventhttp://www.firelightinn.com/blog/2011/10/firelight-inn-bed-and-breakfast-recipe-featured-at-university-of-georgia-event.html
http://www.firelightinn.com/blog/2011/10/firelight-inn-bed-and-breakfast-recipe-featured-at-university-of-georgia-event.html#commentsThu, 20 Oct 2011 20:17:00 +0000http://www.firelightinn.com/blog/2011/10/20/firelight-inn-bed-and-breakfast-recipe-featured-at-university-of-georgia-eventContinue reading →]]>
Our recipe for Double Orange Scones were featured on the menu of a special event at The University of Georgia. We were contacted by the Food Services Department at The University of Georgia requesting that we submit a recipe for their 2nd Annual Event “A Sunset Breakfast — Dawn Inspired Dishes Served at Dusk”. We submitted our recipe for Glazed Double Orange Scones which is a favorite of our guests.

The focus of the special event on October 13, 2011 was to give students at the University of Georgia the dining experience of breakfast at Bed and Breakfast establishments from across the United States. The full menu featured 21 recipes from prominent Bed and Breakfast locations and was served to 8,700 hungry students in four dining commons.

Some of the other breakfast items that were included in this special sunset breakfast are Pumpkin Pancakes from the 1882 Aleksander House Bed and Breakfast in Louisville, KY, Gruyere Bacon and Ham Strata from the Korner Kottage in Suttons Bay, MI, Pineapple Zucchini Bread from Runnymede Country Inn in Fredericksburg, TX and Minted Fruit Salad from Amado Territory Inn from Amado, AZ. We’ve included a picture of the full menu!

The University of Georgia in Athens, Georgia received the Loyal E. Horton Menu Award from the National Association of College and University Food Services competing against more than 600 other institutions. Visit them online at www.uga.edu/foodservice.

Our recipe for Glazed Double Orange Scones was adapted for use by the University of Georgia’s chefs and food production teams in order to serve it to 8700 students. We thought it might interest you to see how much was required to feed the 8700 students.

We find these amounts amazing, don’t you? We are very proud to be included in this special breakfast event and will cherish the beautiful plate we received today from the University of Georgia which is pictured above.

We would love to cook breakfast for you so make your reservations now. The quiet season begins November 1st and rates are lower and the city is much less crowded. Travel to Duluth Minnesota and we’ll deliver your delicious and hearty breakfast to you in your suite where it can be enjoyed by the firelight!

Joy and Jim Fischer, Innkeepers/Owners
“Let the warmth of the firelight surround you!”

]]>http://www.firelightinn.com/blog/2011/10/firelight-inn-bed-and-breakfast-recipe-featured-at-university-of-georgia-event.html/feed0Another delicious Bed and Breakfast recipehttp://www.firelightinn.com/blog/2011/10/another-delicious-firelight-inn-bed-and-breakfast-recipe.html
http://www.firelightinn.com/blog/2011/10/another-delicious-firelight-inn-bed-and-breakfast-recipe.html#commentsSat, 01 Oct 2011 19:59:00 +0000http://www.firelightinn.com/blog/2011/10/01/another-delicious-firelight-inn-bed-and-breakfast-recipeContinue reading →]]>
Returning guests here for their 44th wedding anniversary and their 17th return stay with us came down to the kitchen after breakfast this morning and said that this morning’s breakfast was the best they had ever had! What a compliment and we want to share the entrée recipe with you.

This morning the breakfast that was delivered to each suite was Ham Potato Cheddar Strata, Blueberry Crisp, Apple Scones with Maple Butter, Lemon Breakfast Cake, Orange Juice, Coffee and Tea.

The word “strata” means layers and in this recipe layers of potatoes, ham, fluffy, rich egg custard and creamy cheese are sure to delight. We sliced the ham and potatoes on our meat slicer to get them a thin and uniform consistency.

Preheat oven to 350 degrees. Whisk the eggs with the cream in a bowl and set aside. Have the shredded cheese and chopped ham ready to go. Slice the potatoes with a slicer or very sharp knife so that the potato slices are consistent in thickness so that they cook evenly.

Coat a 13″ by 9″ glass cake pan with non-stick spray. Cover the bottom with a layer of potatoes, overlapping slightly (or “shingling”). Add a layer of ham and cheese. Repeat these steps until the pan is full, finishing with a ham and cheese layer on top. Pour the egg and cream mixture over the top and tap the pan gently to settle the liquid. Season with pepper to taste.

Cover with foil and bake for about one hour and 45 minutes. Remove foil for the last 15 minutes to brown. Check to see if the potatoes are cooked through by poking a fork in the middle of the strata. If there is resistance, they’re not done.

Slice into squares and serve!

We would like to be your hosts for your next anniversary, honeymoon, birthday, vacation, or romantic getaway. Make your plans now to stay with us. Our food will delight you, our fluffy feather beds will comfort you, and as the fireplaces glow, the Firelight atmosphere will soothe your soul!

Joy and Jim Fischer, Innkeepers/Owners
“Let the warmth of the firelight surround you!”